0610 - Corrected During Inspection Bags of food stored on the floor in the walk in freezer.

0810 - Corrected During InspectionRepeat Observed improper methods used to cool foods. A large container of general tso chicken was placed in the walk in cooler for cooling.(Chicken was separated into smaller containers and placed in the walk in cooler.)

0620 - Corrected During Inspection Uncovered container of general tso chicken stored on the floor below the sewer line to the 3-compartment sink.

0810 - Corrected During Inspection Observed improper methods used to cool foods. A large bowl of rice was cooling on the prep table. 2 large containers of general tso chicken were sitting out in the prep area for cooling. (Rice was placed on sheet pans and put in the walk in cooler. Chicken was broken down into smaller containers and placed in the walk in cooler.)

0820 A 1 - Corrected During InspectionCritical Egg foo yung gravy hot holding at improper temperatures. The gravy on top of the container was 114'F but the gravy on the bottom of the container was >150'F. The gravy had not been stirred to maintain product temperature.

0820 A 2 - Corrected During InspectionCritical The following foods cold holding at improper temperatures: Shell eggs sitting on counter at 83'F (voluntarily discarded); Egg rolls 50'F & 55'F (it), Bag of pork 58'F (it)- foods were stacked too high in the top of the prep unit (foods placed in walk in cooler).

0830 - Corrected During InspectionCritical The prepared ready-to-eat egg rolls and sweet & sour chicken in the refrigeration unit are not properly dated for disposition.

1580 - The large cutting board at the cook's prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

1800 - Corrected During Inspection The nonfood contact surface of the utensil drawer and mixer stand has accumulations of grime and debris.

1890 - Corrected During InspectionCritical Equipment such as utensils were not sanitized after washing in the 3-compartment sink.

1960 - Corrected During Inspection Stainless steel collanders were found stacked while wet after cleaning and chemical sanitization. Utensils were not air dried prior to placing in prep drawer for storage.

2910 - Insect control device is located over the mixer where dead insects may be impelled or fall.

2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at the bottom of the back door- the door sweep is not large enough.

3180 - The floor in the walk in freezer is unclean.

3200 - The ceiling vent in the kitchen has dust accumulation.

3270 - Critical Methods are not being used to control pests. Observed several flies in the kitchen.

1750 - Corrected During Inspection Manufacturer bean curd container was observed reused for the storage of won ton noodles.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer and can opener.

1800 - The nonfood contact surface of the timer above the prep unit, dry storage shelving near the water heater, the back screen door handle, and the outside of the rice cooker near the back door - have accumulations of grime and debris.

2740 - Trash and litter were observed adjacent to the refuse container outside the facility.

2930 - The bottom on the back screen door of the food establishment is not protected against entry of insects and rodents.

3340 - Corrected During InspectionCritical Container of WD 40 stored next to honey and spices - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.

April 07, 2009 (Critical Procedures)

Violations:

0820 A 2 - Corrected During InspectionCritical Repeat Shell eggs cold holding at 62'F in the cook's prep unit. The manager stated that the eggs had been sitting out..Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. KEEP SHELL EGGS IN THE REFRIGERATOR AT ALL TIMES.

1770 A - Corrected During InspectionCritical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener blade, Green baskets stacked above the 3-compartment sink, Meat slicer.Clean and sanitize these surfaces for food contact.

3330 - Corrected During InspectionCritical Unlabeled bottle of stainless steel cleaner stored on shelf above the mop sink.Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

3340 - Corrected During InspectionCritical Glass cleaner stored next to cooking wine in the cook's area.Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.Abbreviations: HH- Hot Holding, it- internal temperature, st- surface temperature, CP- Cook's prep unit, WIC- Walk In Cooler.Additional temperatures: HH- Egg Drop Soup (st) 148'F, Hot & Sour Soup (st) 140'F. The facility continues to use stainless steel scrubbies to clean the woks against the recommendation of the health department. The manager stated that he cannot find a substitute that cleans as well as the stainless steel. Food Source: NYW Trading, Jone Wah.

September 17, 2008 (Routine)

Violations:

0470 A 4 - Corrected During InspectionRepeat Uncovered foods stored in the cook's prep unit. Uncovered containers of egg rolls in the walk in cooler.Store food in packages, covered containers, or wrappings.

0570 - Corrected During Inspection Wiping cloths improperly stored between use. Sanitizer concentration in wiping cloth bucket was less than 50ppm chlorine.Ensure wet wiping cloths are stored in a chemical sanitizer at 50-100ppm chlorine between use.

0610 - Corrected During Inspection Bags of food stored on the floor in the walk in freezer.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0810 - Corrected During InspectionRepeat Observed improper methods used to cool foods. A large container of general tso chicken was placed in the walk in cooler for cooling.(Chicken was separated into smaller containers and placed in the walk in cooler.)Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 2 - Corrected During InspectionCritical Repeat The following foods cold holding at improper temperatures: Shell eggs sitting on cook's cart at 72'F (voluntarily discarded); Egg rolls in cook's prep 47'F & 45'F. They were stacked too high. Foods placed in walk in cooler.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0960 1 - Corrected During InspectionCritical Plastic take out bags used as food storage bags for foods in the walk in freezer.Replace the bags with food grade storage bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

1580 - Repeat The small cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1960 - Corrected During InspectionRepeat Stainless steel collanders were found stacked while wet after cleaning and chemical sanitization.Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

Comments:
Facility now has a small diameter probe thermometer. Thank you.Thank you for correcting the violations immediately. Continue to correct items that have not been corrected and maintain correction. ABBREVIATIONS: CP-Cook's Prep Unit, WIC- Walk In Cooler, HH- Hot Holding, it- internal temperature, st- surface temperature.Facility is continuing to use stainless steel scrubbers for cleaning non-food contact surfaces. I recommend removing these from the facility to prevent shreds of the scrubbers from getting into foods.

August 15, 2008 (Routine)

Violations:

0240 - Employees observed working in the food service area without proper hair restraints.Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0470 A 4 - Corrected During Inspection Uncovered foods stored in the cook's prep unit. Uncovered containers of egg rolls in the walk in cooler.Store food in packages, covered containers, or wrappings.

0480 - Corrected During Inspection Unlabeled food containers such as seasonings and bulk dry goods.Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

0620 - Corrected During Inspection Uncovered container of general tso chicken stored on the floor below the sewer line to the 3-compartment sink.Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.

0810 - Corrected During Inspection Observed improper methods used to cool foods. A large bowl of rice was cooling on the prep table. 2 large containers of general tso chicken were sitting out in the prep area for cooling. (Rice was placed on sheet pans and put in the walk in cooler. Chicken was broken down into smaller containers and placed in the walk in cooler.)Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.

0820 A 1 - Corrected During InspectionCritical Egg foo yung gravy hot holding at improper temperatures. The gravy on top of the container was 114'F but the gravy on the bottom of the container was >150'F. The gravy had not been stirred to maintain product temperature.Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

0820 A 2 - Corrected During InspectionCritical The following foods cold holding at improper temperatures: Shell eggs sitting on counter at 83'F (voluntarily discarded); Egg rolls 50'F & 55'F (it), Bag of pork 58'F (it)- foods were stacked too high in the top of the prep unit (foods placed in walk in cooler).Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

0830 - Corrected During InspectionCritical The prepared ready-to-eat egg rolls and sweet & sour chicken in the refrigeration unit are not properly dated for disposition.Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

1580 - The large cutting board at the cook's prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

1800 - Corrected During Inspection The nonfood contact surface of the utensil drawer and mixer stand has accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

1890 - Corrected During InspectionCritical Equipment such as utensils were not sanitized after washing in the 3-compartment sink.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

1960 - Corrected During Inspection Stainless steel collanders were found stacked while wet after cleaning and chemical sanitization. Utensils were not air dried prior to placing in prep drawer for storage.Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

2910 - Insect control device is located over the mixer where dead insects may be impelled or fall.Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.

2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap at the bottom of the back door- the door sweep is not large enough.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3180 - The floor in the walk in freezer is unclean.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

3200 - The ceiling vent in the kitchen has dust accumulation.Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

3270 - Critical Methods are not being used to control pests. Observed several flies in the kitchen.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

3290 - Corrected During Inspection Maintenance tools stored with food utensils in prep drawer.Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
FOOD SOURCE: Sealand Foods, NYW Trading LLC, Jone Wah Co. (occasionally) HH- White Rice 165'F (st), Fried Rice 153'F (st), Egg Drop Soup (st) 155'F.ABBREVIATIONS: WIC- Walk In cooler, HH- Hot Holding, CP- Cook's Prep Unit, it- internal temperature, st-surface temperatureWiping cloth bucket 50ppm chlorine. 3-compartment sink 100ppm chlorine. Discussed: The Person In Charge (PIC) showed active managerial control over the facility. During the inspection, he instructed the employees on proper procedures to take immediate corrective action. Thank you!Ensure the PIC is knowledgeable in employee health reporting procedures. Observed several trays of raw meats sitting out of refrigeration waiting to be cooked. Keep foods in the refrigerator and remove 1 item at a time for cooking. Foods must be held at 41'F or below prior to cooking. Ensure hot foods cool from 135'F to 70'F within 2 hours and from 70'F to 41'F within 4 hours. All food contact surfaces and utensils must be 1. WASHED with hot soapy water. 2. RINSED with hot clean water. 3. SANITIZED with 50-100ppm bleach solution in 70-80'F water. A small diameter probe thermometer is needed for measuring temperatures of thin foods. Having 3 or more critical repeat violations or 10 total repeat violations places a facility under enforcement which may lead to the revocation of the health permit to operate.

October 22, 2007 (Complaint)

Comments:
Investigation of complaint received on 10/20/07.

July 25, 2007 (Routine)

Violations:

0220 - Corrected During InspectionCritical The PERSONNEL are drinking from uncovered containers in the food preparation area.Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

0470 - Corrected During InspectionCritical Shell eggs stored over ready-to-eat (RTE) onions in the walk in cooler.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

0570 - Corrected During Inspection Wiping cloths improperly stored next to the steam table and on the handsink. 2. Chlorine sanitizer concentration level in wet wiping cloth bucket measured at 0 ppm. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

0820 - Corrected During InspectionCritical Cooked rice @54'F on the prep unit - cold holding at improper temperatures.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

1620 - Corrected During Inspection Warewashing sink observed used for handwashing.A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.

1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer and can opener.Clean and sanitize these surfaces for food contact.

1800 - The nonfood contact surface of the timer above the prep unit, dry storage shelving near the water heater, the back screen door handle, and the outside of the rice cooker near the back door - have accumulations of grime and debris.Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

2740 - Trash and litter were observed adjacent to the refuse container outside the facility.The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

2930 - The bottom on the back screen door of the food establishment is not protected against entry of insects and rodents.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

3340 - Corrected During InspectionCritical Container of WD 40 stored next to honey and spices - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Containers of HAZARDOUS PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Temperatures continued: WIC-Chicken IT 33'F, HH-Rice IT 158'F, HH-Fried Rice IT 151'F. Ensure large container of rice is broken down into smaller containers so that rice can properly cool from 140'F to 70'F within 2 hours and 70'F to 41'F within 4 hours. Only remove shell eggs from refrigeration unit as needed. WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator

October 19, 2006 (Complaint)

Violation: 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
There was no evidence of violations in regards to concerns from complaint received October 18, 2006. Concerns were discussed with the manager and owner.

August 04, 2006 (Other)

July 20, 2006 (Complaint)

Violations:

0470 - Critical Unwrapped or uncovered food in the OUTSIDE AREA AT BACK OF FACILITY. PRODUCE STORED IN BOXES NOT PROTECTED FROM CONTAMINATION.Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

0610 - Food stored on the floor or food stored less than 6" above the floor. OBSERVED CHICKEN, PORK AND PRODUCE STORED DIRECTLY ON FLOOR OF OUTSIDE AREA IN BACK OF FACILITY.Elevate food storage onto approved shelving with minimum 6" legs or casters.

0620 - Food stored under other sources of contamination. CHICKEN, PORK, PRODUCE AND BAGS OF RICE STORED IN OUTSIDE AREA AT BACK OF FACILITY. OUTSIDE AREA HAS ONLY A PARTIAL ROOF.Relocate food storage to an approved area until the source of contamination is eliminated or removed.

0820 - Critical TOFU ST 66'F, PORK ST 50'F IN OUTSIDE AREA AT BACK OF FACILITY - cold holding at improper temperatures.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.

3270 - Critical Harborage conditions exist CHICKEN, PORK, PRODUCE AND BAGS OF RICE STORED IN OUTSIDE AREA, WITH ONLY A PARTIAL ROOF, IN BACK OF FACILITY.Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Observed food items stored in outside area at back of facility - food items stored directly on floor with no refrigeration available. Outside area has only a partial roof. Advised by PIC that food items were delivered by supplier prior to facility opening for the day. Food items include: boxes of chicken on ice, boxes of pork, produce, and bags of rice. Talked with PIC by phone regarding complaint as facility was not yet open for business. PIC gave permission to take temperatures of PHF in outside area. PIC spoke with supplier and arranged for all food items to be returned to supplier. Several hours after site visit, PIC called to advise when all food items had been picked up by supplier. Supplier will deliver a new food order to facility tomorrow (July 21, 2006). PIC has given supplier a key to facility to put away food items as delivered.Advised PIC: Ensure all supplies are delivered during business hours or ensure there is an employee on hand to accept deliveries;

June 08, 2006 (Routine)

Violation: 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. LOWER SCREEN DOOR TO ENSURE THAT INSECTS OR RODENTS CANNOT ENTER FACILITY.Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigeratorThis facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.Facility has not yet received the Certificate of Occupancy from the Caroline County Zoning Department - once the Certificate of Occupancy is received - the permit from the Va. Dept. of Health will be issued.

June 05, 2006 (Pre-Opening)

Comments:
Please ensure the following items are completed prior to issuance of a Virginia Dept. of Health permit:1. All equipment is cleaned and sanitized2. Floors are thoroughly cleaned3. Food is stored in refrigeration units at proper temperatures of 41'F or colder.Reinspection is scheduled for Thursday, June 8, 2006.Facility is a smoke free establishment

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